Individual Veg Pot Pie

Individual Pot Pie

Pot pie is the classic savory pie dish quite popular throughout the world. You can choose whatever vegetables or meat filling you would want in your pie. The individual serving makes it more interesting and easy to serve.

My girls loved gobbling int these mini pot pies and had a very nice lunch. However, the younger one left all the vegetables inside the pot and had only the flaky top of about two or three pies.

So when Mr. Husband got a chance to try the pot pie he only finds the vegetables in the ramekins and the crust was all gone. He would continuously be asking me what kind of pie is this and that he is missing something, etc. We girls were literally laughing out rolling over the floor.

Recipe Source-Here

Ingredients Needed to make Pot Pie

• Vegetables: Any vegetables of your choice. I have used carrots, potatoes, mushrooms, peas, sweet corn, and leeks.
• Onion and Garlic: For flavors
• All-purpose flour: To bind the sauce
• Milk: To add flavors and moisture.
• Parsley: As per your paste
• Salt and Pepper:
• Vinegar:
• Olive oil:
• Frozen puff pastry: Thawed frozen puff pastry

Looking for more such baked recipes to get some ideas for your breakfast? Do not miss my Sfouf Cakes and Cheese Tomato Toast and the best one’s Mini Apple Pie.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Individual Veg Pot Pie

Sapana Behl

Individual Pot Pies filled with vegetables cooked in a delicious sauce and topped with crispy and flaky puff pastry make them an irresistible savory pies.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer

Cuisine American

Servings 6 People

Equipment

• Baking Tray
• Ramekins
• Saucepan

Ingredients

  

1x2x3x

• 1 cup carrots chopped
• 2 potatoes cut in cubes
• 1 cup mushrooms sliced
• 1/4 cup peas
• 1/4 cup sweet corn
• 1/4 cup leeks I used scallions
• 1 onion chopped
• 3-4 garlic cloves minced
• 4 tablespoon all-purpose flour
• 1/2 cup milk
• 2 tablespoon parsley chopped
• salt to taste
• pepper to taste
• 1 teaspoon vinegar
• 2 tablespoon olive oil
• half sheet frozen puff pastry thawed

Instructions

 

• Heat olive oil in a pan and add garlic and onions and leeks.
• Saute until onions are fragrant.
• Throw in carrots, potatoes, mushrooms, and cook until veggies are tender.
• Add flour into the pan and coat the veggies with it. Stir and add milk, green peas, and sweet corn.
• Cook until the sauce starts thickening. Season with salt and pepper.
• Add vinegar and parsley and cook for a minute. Remove from heat and set aside.
• Preheat oven to 350 °F and line a baking sheet with parchment paper.
• Fill six ramekins with the pie filling. Cut the puff pastry to fit the ramekinsns.
• Tuck in the edges. Place them on the prepared baking sheet.
• Bake in preheated oven for about 15 to 20 minutes or until the pastry is golden.
• Remove from oven and serve warm.

Notes

1. You may use any vegetables of your choice.
2. Adjust the seasonings as per your taste.

Keyword easy pot pie, individual veg pot pie, veg pot pie, vegetarian pot pie

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

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Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Individual Pot Pie and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl